Cheese

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  • Accrington Pals get their own cheese

    cheese - Yahoo News Search Results
    19 Oct 2014 | 8:39 am
    A CHEESE named after the Accrington Pals will commemorate the centenary of the First World War.
  • Fight leads to gunfire outside Chuck E. Cheese’s in California

    CHEESE - Bing News
    19 Oct 2014 | 4:31 pm
    Gunfire broke out between two groups arguing outside a Southern California Chuck E. Cheese's on Saturday night, sheriff's officials said. The shooting took place about 7:30 p.m. at the restaurant at 20700 S. Avalon Blvd. in Carson, the Los Angeles County ...
  • Coffee: It Does A Body Good

    Cheese Underground
    Jeanne Carpenter
    16 Oct 2014 | 6:47 am
    A cup of coffee is the great social equalizer of the world. Two people can be from completely different places in the stratosphere of life, but when you sit down and share a cup of coffee, life becomes a little simpler.I didn’t start drinking coffee until age 32. Growing up, my parents both drank coffee, black and strong, pouring the first cup before the break of dawn from an old electric percolator with a glass top, which as far as I can tell, basically boiled the shit out of it until it was done. That was 30 years ago. Back then, there were exactly two kinds of coffee in the grocery…
  • Pine State Biscuits!

    WordPress Tag: Cheese
    sophandvance
    18 Oct 2014 | 5:58 pm
    Our first time at Pine State Biscuits. We’ve been wanting to go here after seeing it on Diners, Drive-Ins and Dives and the  travel channel. The Reggie- a biscuit sandwich with fried chicken, bacon, cheese and gravy! We each ordered a biscuit sandwich and shared Cajun fries. The Que-ban. Pulled pork, honey glazed ham, swiss cheese and pickles. Sooo good
  • About the Artisan: Crown Finish Caves

    lucy's Whey
    Amy Thompson
    17 Oct 2014 | 9:59 am
    About the Artisan: Crown Finish Caves Vermont Made, Brooklyn Aged Our mongers recently paid a visit to Crown Finish Caves, where Benton Brown and Susan Doyle have created a state of the art cheese cave 30 feet below Brooklyn! Benton has collaborated with renowned cheesemaker, Peter Dixon, otherwise known as the Cheese Whisperer, to create some seriously local – and seriously magical – cheese. The cheese originates in Vermont, where Peter Dixon and the team at Parish Hill Creamery handcraft raw cow’s milk Italian-inspired cheeses. Young wheels are brought to Crown Finish…
 
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    CHEESE - Bing News

  • Fight leads to gunfire outside Chuck E. Cheese’s in California

    19 Oct 2014 | 4:31 pm
    Gunfire broke out between two groups arguing outside a Southern California Chuck E. Cheese's on Saturday night, sheriff's officials said. The shooting took place about 7:30 p.m. at the restaurant at 20700 S. Avalon Blvd. in Carson, the Los Angeles County ...
  • Health Check: What to eat and avoid during pregnancy

    19 Oct 2014 | 4:17 pm
    Try ginger for morning sickness. Avoid soft cheese because of listeria. Eat more meat to boost your iron. Eat this fish – but not that one, because of mercury. Pregnant women are understandably confused. So, how do you strike the balance between ...
  • Force Majeure: Eddie Izzard on why comedy is like rock 'n' roll and ... cheese

    19 Oct 2014 | 3:34 pm
    Those who saw Brit comedy genius Eddie Izzard compering the Just for Laughs gala at the Sydney Opera House on Saturday might have noticed he wasn't exactly in his comfort zone – despite the relatively subtle nod to his famed transvestitism, with high ...
  • Girly man? Banter from current crop of politicians is sadly lacking

    19 Oct 2014 | 3:11 pm
    "Cheese-eating surrender monkeys," Shorten mutters of the government and its jobs policies. "I'm gonna shirt-front him," cries Tony Abbott of the regularly shirtless Vladimir Putin. The trick to successful political word hurling is originality. And it's ...
  • Recipe: Jalapeno & Cheddar Mac & Cheese

    19 Oct 2014 | 1:02 pm
    Recipe by Ms. Swasti Aggarwal, Regional Head & Chef, Foodhall, Delhi,NCR Ingredients: Small Elbow Macaroni: 200 grams Processed Cheese: 20 grams Butter: 1 tablespoon Refined Flour: 1 tablespoon Milk: 100 ml Cheddar cheese: 30 grams Crushed garlic: 1/2 ...
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    Cheese Underground

  • Coffee: It Does A Body Good

    Jeanne Carpenter
    16 Oct 2014 | 6:47 am
    A cup of coffee is the great social equalizer of the world. Two people can be from completely different places in the stratosphere of life, but when you sit down and share a cup of coffee, life becomes a little simpler.I didn’t start drinking coffee until age 32. Growing up, my parents both drank coffee, black and strong, pouring the first cup before the break of dawn from an old electric percolator with a glass top, which as far as I can tell, basically boiled the shit out of it until it was done. That was 30 years ago. Back then, there were exactly two kinds of coffee in the grocery…
  • CheeseTopia: Bringing Artisan Cheese to the Heart of the City

    Jeanne Carpenter
    2 Oct 2014 | 5:10 am
    It's official: you can book April 12, 2015 on your calendars for the First Annual CheeseTopia, a new one-day cheese festival I'll be planning each year for the next three years. Year one will be at the Pritzlaff Building, a renovated warehouse in the Historic Third Ward of downtown Milwaukee, Year two will be in Chicago, and Year 3 in Minneapolis.After retiring the annual Wisconsin Cheese Originals Festival in 2013, I still wanted to do an event to highlight our amazing artisan cheesemakers, but I knew I wanted it to be something different.CheeseTopia aims to bring the best of Midwest artisan…
  • Bon Bree Brick Comes Back From the Brink

    Jeanne Carpenter
    28 Sep 2014 | 4:20 pm
    Several years ago, when I was a guest on Wisconsin Public Radio talking cheese with Larry Meiller, a caller asked me (on live air) if I knew anything about Bon Bree Brick. I had to admit that I didn't, and soon thereafter, the phone lines lit up with callers sharing fond memories of Bon Bree, an old family favorite once made in Mapleton, Wisconsin.Well, today, Bon Bree Brick is back, baby. The current issue of the Center for Dairy Research (CDR) Dairy Pipeline (if you don't subscribe to their free e-newsletter, sign up here), profiles several extinct cheeses brought back from the brink of…
  • 2015 American Artisan Cheese Class Schedule Announced

    Jeanne Carpenter
    25 Sep 2014 | 7:06 am
    Hey there cheese peeps! If you live in Wisconsin and you're looking for a monthly night out, tasting and learning about fine artisan cheese, I'm doing another year-long class series in 2015.We meet at the Firefly Coffeehouse, a fantastic space that serves as the living room of my town, Oregon, Wis., about 10 minutes south of Madison. Each class includes a tasting and storytelling of artisan cheeses, a glass of complimentary wine, beer or beverage and general merriment. Classes begin at 7 p.m. and are limited to 25 attendees. Each class costs $22 and seats must be reserved in advance. Classes…
  • The Results Are In: I'm an ACS Certified Cheese Professional

    Jeanne Carpenter
    3 Sep 2014 | 7:13 am
    And it's official: I am an American Cheese Society Certified Cheese Professional. Say it with me: whoooooo-hooooo!Jane Bauer from ACS emailed me yesterday, with a note that a press release will go out today. I am interested to see how many other folks from Wisconsin are on the list. Up until now, there's only been two other CCPs in the state, so I am honored to be in their company! Of the more than 250 people who sat for the test this year, 153 people passed. A total of 406 individuals throughout the United States and Canada are now official ACS CCPs.So what is an ACS CCP?  The ACS…
 
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    WordPress Tag: Cheese

  • Pine State Biscuits!

    sophandvance
    18 Oct 2014 | 5:58 pm
    Our first time at Pine State Biscuits. We’ve been wanting to go here after seeing it on Diners, Drive-Ins and Dives and the  travel channel. The Reggie- a biscuit sandwich with fried chicken, bacon, cheese and gravy! We each ordered a biscuit sandwich and shared Cajun fries. The Que-ban. Pulled pork, honey glazed ham, swiss cheese and pickles. Sooo good
  • Product Review: Neat - A Healthy Replacement For Meat Mexican Mix + Recipe Bonus

    The Celiathlete
    18 Oct 2014 | 4:15 pm
    Neat – A Healthy Replacement For Meat Mexican Mix Product: Neat – A Healthy Replacement For Meat Mexican Mix – $4.99+ For the last few issues, I’ve noticed that my Delight Gluten Free magazine has had ads for this vegan meat replacement called Neat.  I was beyond intrigued and immediately went on the hunt in my local natural food stores.  Sadly, but not surprisingly, no one in my area carried this product.  At least not yet.  I said I’d get online and see if I could order it, but, naturally, I forgot to do that.  Story of my life. I can’t help it.  I…
  • CREAMY MAC & CHEESE

    kellymark91
    18 Oct 2014 | 3:45 pm
    If you’re looking for a traditional comfort food, then Mac & Cheese is the food to eat. Thanks to Carla Hall’s “Cooking with Love” I think I’ve found a winning recipe! INGREDIENTS: Kosher salt 3 tbsp unsalted butter 3 tbsp all-purpose flour 1 tbsp dry mustard 3 cups whole milk 1/4 cup minced yellow onion 1/2 tsp sweet paprika 1 large egg 3/4 pound sharp cheddar (shredded 3 cups) Freshly ground black pepper 1/2 pound elbow macaroni INSTRUCTIONS: Preheat the oven to 350°F. Bring a large pot of water to a boil and salt it generously. Meanwhile, in a large…
  • Mom's Garlic Scrambled Eggs

    everythingiknowaboutcooking
    18 Oct 2014 | 3:30 pm
    What Did I Use?! – 5 Eggs – Pre-minced Garlic – Mushrooms – Spinach – Bell Pepper – Habanero Jack Cheese – Olive Oil Spray How Did I Make This?! Spray olive oil onto frying pan. Break eggs and scoop a half spoonful of garlic into bowl. Whisk eggs until yolks are broken. Cook diced mushrooms and bell peppers on frying pan for ~1 minute. Pour bowl contents onto frying pan. Scramble eggs then cook spinach. Place two slices of cheese on top of eggs ~45 seconds before eggs are cooked. Cook Time & Yield 10 minutes, 2 servings
  • Cheese

    firecook
    18 Oct 2014 | 2:22 pm
    Just have fun plating this cheese .A dry cheese with port wine
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    lucy's Whey

  • About the Artisan: Crown Finish Caves

    Amy Thompson
    17 Oct 2014 | 9:59 am
    About the Artisan: Crown Finish Caves Vermont Made, Brooklyn Aged Our mongers recently paid a visit to Crown Finish Caves, where Benton Brown and Susan Doyle have created a state of the art cheese cave 30 feet below Brooklyn! Benton has collaborated with renowned cheesemaker, Peter Dixon, otherwise known as the Cheese Whisperer, to create some seriously local – and seriously magical – cheese. The cheese originates in Vermont, where Peter Dixon and the team at Parish Hill Creamery handcraft raw cow’s milk Italian-inspired cheeses. Young wheels are brought to Crown Finish…
  • Wine Talks at Lucy’s Whey Carnegie Hill

    Amy Thompson
    15 Oct 2014 | 7:58 am
    Introducing Wine Talks at Lucy’s Whey Carnegie Hill, starting this October! Scroll down for more information about this month’s theme and how to sign up! October Theme: Wine Clouds Picking out aromas and flavors in wine is a lot like finding shapes in clouds – and should be just as relaxing. Come explore your senses and imagination by tasting and discussing diverse wines with our Wine Bar Manager, Michael Marceline. Each small class (8-12 people) will focus on a different category of flavors. Wine Clouds I: Violets & Grapefruits & Pears, oh my! We’ll enjoy and discuss…
  • Save on American Cheese All Month Long

    Amy Thompson
    15 Oct 2014 | 7:55 am
    October is American Cheese Month, a 31 day celebration of American artisanal cheese! If you frequent our shops, you know this is where our heart lies – with the small farms and producers across the country who bring farmstead, handmade cheese to our tables. Celebrate with us by picking up your American Cheese Month Passport! Your passport entitles you to discounted American cheeses throughout the month at our store, along with these participating retailers. Passports cost $10 and all proceeds benefit the American Cheese Education Foundation. Each day we will feature a different cheese…
  • Renew Your Subscription

    Amy Thompson
    1 Oct 2014 | 11:12 am
    Thank you for renewing your subscription to our newsletter. By visiting this page, you have opted to continue to receive emails from us!
  • Anatomy of a Cheese Plate

    Amy Thompson
    1 Oct 2014 | 8:03 am
    Just in time for back-to-school, class is in session! Have you always wondered how to craft the perfect cheese plate? Perhaps you’re just looking to wow your cheese-loving friends at your next dinner party. Follow along for the formula to a well-balanced cheese plate, as well as where to pick up all your supplies. 1. Start with the lightest cheese. We love to begin with a soft goat cheese, like ash-ripened Lake’s Edge or geotrichum-rinded Coupole. Are you taking notes? Geotrichum is the technical term for that beautiful, brainy rind you find on Coupole and many other soft-ripened…
 
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    John Eats Cheese

  • Gypsy Brewing: the case of Evil Twin

    Kim Kreil
    23 Sep 2014 | 10:23 am
    Advertise here with BSAI don't remember the first time I heard the words “gypsy brewing”— but I became familiar with the concept through Evil Twin Brewery. What is gypsy brewing? Before I continue, let me explain what gypsy brewing means. The concept is fairly simple: a gypsy brewer is someone who doesn't own their own brewery but borrows space from other brewing establishments to brew their beer. I first remember being confused when seeing Evil Twin as listed as a South Carolina beer. I knew that the owner was from Denmark and that he, Jeppe Jarnit-Bjergsø, co-established a bar here…
  • Gorgonzola

    John Proestakes
    16 Aug 2014 | 10:27 am
    Advertise here with BSAAlso known as Mountain Gorgonzola (di monte) or Gorgonzola naturale, Gorgonzola Piccante is an Italian cow’s milk, washed rind, blue cheese from the Lombardy region of Italy. Gorgonzola cheese really only refers to cheese produced in the city of Gorgonzola, Italy. There are actually a few varieties, but the most popular are Gorgonzola Dolce and Gorgonzola Piccante. The main difference between Dolce and Piccante is that Gorgonzola Piccante's rind is thicker and dryer. Also, the taste of Dolce is sweet, whereas Piccante is spicy. Gorgonzola Dolce younger, milder sweet…
  • Does wine need to breathe?

    John Proestakes
    1 Aug 2014 | 10:52 am
    Advertise here with BSASo, you're traveling for work, and your boss suggests dinner at an expensive restaurant. You're excited because that place specializes in dry aged steaks. Sure, you've been laying off the red meat for the past six months, but your company is paying. You sit down and look at the wine menu, and it’s all clicks and whistles. Your boss orders a nice red wine, a cabernet sauvignon, and, drowning in indecision, you say, “That sounds great, I'll have one too.” The waiter disappears briefly, returns with a bottle of wine, and pours some into your boss’s glass. He grabs…
  • Cider: the rise of the apple

    Kim Kreil
    13 May 2014 | 9:39 pm
    Advertise here with BSASome time ago, the video Best Beers for Women by WomensForum TV caused an outrage on the internet, displaying a woman complaining about when “you walk into a bar, you pick up a beer menu, you're a lady and you're not sure what to order”. During the video, a few drinks are then suggested to her to satisfy her (let’s just say) “womanly” tastebuds. One of the drinks recommended to her was a cider. Get my top storiesFollow John Eats Cheese What is cider? For those of you that may not know what it is, cider is a fermented alcoholic beverage made from fruit juice…
  • How to cut cheese

    John Proestakes
    8 May 2014 | 11:01 am
    Advertise here with BSAHave you ever bought cheese for an event later in the day and then suddenly thought, “My friends are going to judge me if I don’t cut this cheese the right way?” I do it ALL the time. Luckily, there are some easy rules to remember when you're about to slice that curd. Get my top storiesFollow John Eats Cheese Probably one of the most basic of rules is that you want to make sure that everyone at your party will get an equal portion. That doesn't mean that you should get out a microscope and a laser beam to divide a quarter pound of gouda, so that 100 people can get…
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